What's for dinner? Shrimp Quesadillas

These quesadillas are so tasty and can be made with chicken as well. They taste even better the next day! Make some Mexican style rice as a side and you've got a complete meal. Top with sour cream, salsa/hot sauce, and fresh avocados or pare the toppings down to save some calories.

Shrimp Quesadillas

2 cups cooked shrimp, or shredded cooked chicken
4 oz sliced mushrooms (I like baby Bellas)
1 can.jar artichoke hearts (about 10z) drained and coarsely chopped
1/2 c chopped cilantro
1/2 c finely chopped onion
1/2 t garlic salt
1/2 t pepper
1 t cumin
1 pkg flour tortillas
8oz shredded Mexican Blend Cheese (Fiesta blend)

Drizzle a non-stick skillet with Olive oil. Saute onions and mushrooms about 2 minutes. Add Shrimp or chicken to heat through. Transfer to a bowl and add the remaining ingredients through tortillas. Mix well and taste for salt.

Heat a griddle or non-stick skillet over med-low heat

Assemble the quesadillas as follows:
*the tortillas will be more pliable if you heat each one for about 20 seconds on each side right before assembling the quesadillas.

Sprinkle cheese on half of a tortilla, top with filling. Fold over the tortillas and place on warm skillet/griddle. Heat about 2 minutes on each side until cheese is melted. Cut in half and serve with your choice of toppings.

*If you know you will have leftovers, these will taste better if you make them up the next day on the griddle rather than re-heating the whole thing in the microwave.